Effect of vacuum evaporation of liquid egg white on foaming properties
1993
Conrad, K.M. | Mast, M.G. | MacNeil, J.H.
Liquid egg white was concentrated under a vacuum (4.7 kPa) and at various water-jacket temperatures and processing times to 13.8 to 21.8% solids. One-half of the concentrated samples were frozen; furthermore, half of all samples were treated with sodium lauryl sulfate (SLS) or guar gum. Generally, higher water-jacket temperatures, longer processing times, and freezing of the concentrates had detrimental effects on foaming properties. Higher water-jacket temperatures increased consumer acceptance of angel food cakes. Longer processing times and freezing of the concentrates resulted in longer whipping times and reduced cake volume. Addition of SLS reduced whipping time and increased cake volume. Foam stability decreased with higher water-jacket temperatures and longer processing times; however, addition of guar gum improved foam stability. Results of electrophoretic studies indicate possible damage to globulins A1 and A2.
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